ROAST TURKEY WITH BLACK-TRUFFLE BUTTER AND WHITE-WINE GRAVY
When food editor Shelley Wiseman was asked to develop a recipe for an over-the-top turkey, she began by rubbing truffle butter under its skin. "It's a cheap shot," she admitted, "but its damn delicious." We all agreed-it's the best turkey most of us have ever tasted. The butter, an excellent carrier of that unmistakable truffle flavor, moistens the turkey's meat and crisps its skin during a high-heat roast. For this splendid centerpiece, a nuanced French shallot-wine sauce is just the thing.
Provided by Shelley Wiseman
Categories turkey Roast Thanksgiving Dinner White Wine Family Reunion Christmas Eve Gourmet
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F with rack in lower third.
- Rinse turkey inside and out and pat dry. Working from large cavity end, gently run your fingers between skin and meat to loosen skin, being careful not to tear skin. Push two thirds of truffle butter (4 ounces) under skin, including thighs and drumsticks, and massage skin from outside to spread butter evenly. Mix 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper in a small bowl and sprinkle it evenly in turkey cavities and all over skin. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string.
- Put turkey on rack in roasting pan and pour in 2 cups water. Roast, rotating pan 180 degrees after 1 hour of roasting and adding remaining cup water, until an instant-read thermometer inserted into fleshy part of each thigh (test both; close to but not touching bone) registers 170°F, 1 3/4 to 2 hours total.
- Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey to a platter and let stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175 to 180°F). Discard string.
- Strain pan juices through a fine-mesh sieve into 2-quart measuring cup and skim off fat (or use a fat separator), reserving fat. Straddle roasting pan across 2 burners and cook shallots in 1/4 cup reserved fat over medium heat, stirring, until golden, about 2 minutes. Add wine and boil, stirring and scraping up brown bits, until mixture is reduced to about 1 cup, 5 to 8 minutes.
- Add enough turkey stock to reserved pan juices to bring total to 4 cups, then add to wine mixture and bring to a boil. Strain through a fine-mesh sieve into a 2-to 3-quarts heavy saucepan, pressing on and then discarding solids, and bring to a boil.
- Mix flour with remaining 2 ounces truffle butter to make a paste, then add to boiling sauce, whisking until thickened. Simmer, whisking occasionally, 3 to 5 minutes. Season with salt and pepper.
- Serve turkey with gravy.
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Kibeti James
[email protected]I would give this recipe a 10/10! The turkey was perfectly cooked and the gravy was delicious.
Panke Ray
[email protected]The turkey was a little overcooked, but the gravy was very good.
Shuvo Shuvo
[email protected]This recipe is a keeper! I will definitely be making it again for special occasions.
Saba Shahid
[email protected]I made this recipe for Thanksgiving dinner, and it was a huge success! Everyone loved the turkey and the gravy.
Qasimali Virk
[email protected]I was disappointed with this recipe. The turkey was dry and the gravy was bland.
Nnenna Chikwem Obong
[email protected]This is the best turkey recipe I have ever tried! The truffle butter and white wine gravy are a match made in heaven.
Dama
[email protected]This recipe is amazing! I've made it twice now, and both times it was a hit. The turkey is so moist and flavorful, and the gravy is to die for.
Hiftul Maowa Salma
[email protected]I followed the recipe exactly, but the turkey didn't turn out well. I'm not sure what went wrong.
Jim Sheridan
[email protected]The turkey was a little dry, but the gravy was very good.
Nandipha Zulu
[email protected]This recipe is a winner! The turkey was cooked to perfection, and the gravy was divine. I will definitely be making this again and again.
Dalton Yeater
[email protected]I've been cooking turkey for years, and this is the best recipe I've ever tried. The truffle butter and white wine gravy add so much flavor to the turkey, and the meat is so tender and juicy. My family loved it!
Dipendra Chand
[email protected]This was my first time cooking a turkey, and I was nervous, but this recipe made it so easy! The turkey came out perfectly moist and flavorful, and the gravy was delicious. I will definitely be making this again for Thanksgiving.